Recipe: How to Grill Fruits

HOW TO GRILL FRUITS

Grilled fruits provide a delicious way to eat more fiber, nutrients and cancer-protective compounds, and you don't have to worry about the potentially cancer-causing compounds that form when meat is grilled.

You might start by experimenting with firmer fruits like apples, pears and pineapple. Softer fruits like peaches, plums and mangoes need to be watched more carefully so they don't get mushy.

Try to grill fruit about a day before it is completely ripe, which is when it holds its texture best.

Cut the fruit up just before you put it on the grill:
- split bananas lengthwise
- cut apples, pears and peaches in half, removing the core or pit
- slice pineapple about a half-inch thick

Leave fruit skin on to help hold the fruit together. Brush the fruit or grill with a bit of oil so it won't stick and grill over medium or medium-low heat.

Some recipes call for soaking the fruit in water before grilling to keep the fruit juicy but that means losing water-soluble vitamins and minerals. Instead, try to simply watch the cooking and don't let the fruit get overdone.

You can brush on a glaze of brown sugar and water, but the fruit is also delicious with just a sprinkle of cinnamon or simply enjoy on its own. Most fruit will be ready in 8 to 10 minutes, sometimes 15 minutes is needed.

Source: Karen Collins, MS, RD, CDN, the American Institute for Cancer Research